Mashed potatoes are an american classic. This quintessential side dish goes great with practically everything. Over the years I’ve learned quite a few tips and tricks to making the creamiest, most flavorful mashed potatoes you could ever create and today I’m going to share those tips and my fail-safe recipes with you!
Bake the potatoes
This is what makes the potatoes smooth and luscious. Boiling tends to yield inconsistencies between the outside getting overcooked and inside being undercooked which results in lumpy potatoes. Baking may take a little more time but once you try it, you’ll never boil again.
There are a few. First, chicken broth. This is a great way to add in some flavor and saltiness. A trick I picked up from a friend and, wow, does it make a difference. Cheese is my other special trick. I use a little cream cheese and parmesan for an extra decadent flavor that always blows my guests away. Then, of course, real garlic if you’re making garlic mashed potatoes. Minced finely, let it rest for 30 minutes before serving and the garlic will infuse itself into every wonderful bite!
This recipe is so popular, I have been designated as the official mashed potato maker for my family’s Thanksgiving for the past 5 years. I spend a couple hours making about 15 pounds worth of potatoes for this event. And it’s so wonderful to see everyone devour my awesome recipe! I hope your family loves it as much as ours!
- 5 lb red potatoes
- 1 cup milk
- 1 cup chicken broth
- 1/2 cup butter
- 4 oz cream cheese
- 1 cup parmesan cheese
- 4 garlic cloves, minced (optional)
- 1 tsp salt
- Preheat oven to 375
- Bake potatoes for about 60 minutes or until soft.
- Add potatoes and all other ingredient to a large bowl.
- Beat until smooth.